Photo of Mediterranean omelette by WW

Mediterranean omelette

3 - 9
PersonalPoints™ per serving
Total Time
20 min
10 min
10 min


Egg, whole, raw

3 medium, raw, beaten


100 g, grated


1 clove(s), grated or crushed


½ teaspoons, level

Oregano, Dried

1 teaspoons, level

Olive Oil

2 teaspoons


1 large, thickly sliced

Olives, in Brine

4 individual, sliced, pitted


  1. Heat the grill to a medium heat. Whisk the eggs with the courgette, garlic, paprika and oregano – plus some seasoning
  2. Put the oil in a small-medium pan – non-stick if you have and put over a medium heat. When the oil is hot, tip in the egg mixture. Gently pull the mixture from the outside to the centre with a spatula, then tipping the pan to allow more raw mixture to run to the edge again. When all the egg has begun to set, stop stirring and leave to set for a few minutes.
  3. If you like the centre a little soft, the omelette is ready. A little firmer, and you can flash under the grill for a minute. Arrange the tomato slices over one half of the omelette, and flip over the other half like a sandwich. Scatter with sliced olives and eat straight from the pan, or tip onto a plate.


You could snip two bacon medallions or turkey bacon rashers into small pieces, and fry in the oil in the frying pan first. When you tip in the egg mixture, quickly stir straight away to mix the bacon through then cook as above.